Mike Adams, the Health Ranger
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 The World Cancer Research Fund recently completed a review of over 5,000 studies on the link between meat consumption and cancer, concluding that there is no safe level of processed meat consumption and that all consumers should avoid processed meat forever (unless they want cancer). This is the first time that any large global health group has specifically warned consumers about the health dangers of processed meats.
"The most diseased people I've seen are also consumers of processed meat products," Adams said. |
Andreas Moritz
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 After many years of regular meat consumption, the body may suddenly succumb to the flood of poisonous substances emanating from undigested meat. A research study conducted in Germany showed that middle-aged people who consumed meat in the evening were more prone to suffer a heart attack the next morning than those who didn't. Too many proteins entering the blood can thicken it and drastically cut oxygen supplies to the heart and other vital organs, such as the brain. |
Mike Adams, the Health Ranger
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 Global climate change is one side effects of massive meat consumption.
If we were to switch over to a system of generating artificial meat, then the climate effect of this meat production would be drastically reduced. |
Bill Sardi
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 Factors that involve iron in breast cancer
Alcohol consumption (increases iron absorption, elevates estrogen levels that release iron)
Whole grain intake (provides molecules that control iron)
Menopause/ cessation of menstruation (loss of iron control with the change of life)
Red meat: One study shows that red meat consumption raises the risk for breast cancer by 85%.
[Nutrition Cancer 44: 23-34, 2002]
An interesting study to prove the importance of local production of estrogen in breast cancer was conducted. |
| It has been hypothesized that high dairy and meat consumption increases the risk for prostate cancer by lowering vitamin D levels. [Cancer Causes Control 9: 567-82, 1998]
1,000 IU vitamin D is suggested to reduce prostate cancer risk by 30%. [American Journal of Public Health, February 2006]
Men need to get ahead of the slow-progressing science here. Aggressive forms of prostate cancer appear to be linked with low vitamin D levels. The textbooks on vitamin D are being re-written. |
| Correlation between meat consumption and colon cancer rates in different countries
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Normally iron is bound to proteins as it enters living cells and is detoxified. But when saturated fats are combined with iron, iron rapidly passes through the cell membrane and there is an abrupt increase of iron into cells that results in toxicity.
Living cells have small bodies inside them that perform various functions. Mitochondria are cell bodies that produce energy. There are a few hundred mitochondria outside the nucleus of human cells. |
Berkeley Holistic Health Center and Shepherd Bliss
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| Another dietary element which seems to promote colon cancer is excessive meat consumption. In a paper by Dr. John Cairns entitled "The Cancer Problem," the author points out that there is a nearly linear relationship between annual incidence of cancer in a population and the meat consumption of that population.8 As the meat consumption increases, the incidence, particularly of intestinal cancer, also increases.* This suggests strongly that the high complex carbohydrate, high fiber diet is preferable because it reduces meat consumption and increases vegetable protein.
Aflatoxin. |
Andreas Moritz
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| In consideration of the fact that at least 50 percent of the German population is overweight and most overweight people eat more meat than those with normal weight, meat consumption among the overweight must have at least quadrupled in the 33 years after World War II. Being overweight is considered a major risk for high blood pressure and heart disease. |
Mike Adams, the Health Ranger
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 The first reason is because excessive red meat consumption is bad for your health. The second reason is because it's inhumane to kill mammals for their meat. And the third reason is because I would never want to be associated with the kind of people who live on steak and animal products as primary food sources -- those cigarette smoking, steak eating, pro-war, wife beating alcoholic numnuts who think global warming is a hoax and that that the whole world would be better off if we all just ate more beef and drank more milk. (That association has a strong basis in fact, by the way. |
Andreas Moritz
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| A condition in which a blood vessel is obstructed by an embolus carried in the bloodstream from the site of formation
Heart disease is virtually unheard of in societies where meat consumption is low, and the majority of the population eats mostly traditional foods. A group of Harvard doctors and research scientists examined 400 people in a remote mountain village in Ecuador and were surprised to find that except for two men, none of the people above 75, including all the centenarians and a 121-year-old man, showed any signs of heart disease. |
| Putrefying meat is one answer, and the decaying protein of dead human cells is another. meat consumption slows or hinders the complete removal of dead cells in the body by congesting the lymphatic system (which removes dead cells) and by using up the body's resources of energy, enzymes, minerals and vitamins (needed to break down dead cells and dispose of them safely). Both undigested meat proteins and decaying cell protein can, therefore, damage human cells and impair their genetic programs. |
| Mortality rates returned to pre-war levels when the population fully resumed meat consumption.
Studies from the University of Belgium that tested endurance, strength and the rate of recovery from physical exhaustion in vegetarians, clearly showed that vegetarians had far superior scores in all three categories. A study at Yale University proved that vegetarians have nearly twice the stamina of meat eaters. Other findings confirmed that during endurance tests, the vegetarians were able to perform two to three times longer than the meat eaters before reaching a point of complete exhaustion. |
| For them, bloodletting was a necessary act of survival during times of continuous meat consumption when other types of food were not available; this helped them to keep their blood thin and reduce their body's protein stores, which otherwise could have led to life-endangering diseases (see also chapter 8 on heart disease).
Very often children "accidentally" injure themselves or even eat dirt because their immune systems are run down and need a major boost to cope with more serious issues of defense. So when you intentionally cut yourself, try to see it from a holistic perspective. |
Mike Adams
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 Cured and broiled meat consumption in relation to childhood cancer: Denver, Colorado (United States)," Cancer Causes & Control, 5:141-8, 1994.
17. Peters, J., et al. "Processed meats and risk of childhood leukemia (California, USA)" Cancer Causes & Control 5:195-202, 1994.
18. Bunin, G.R., et al. "Maternal diet and risk of astrocytic glioma in children."
19. Sarasua, S., Savitz, D. "Cured and broiled meat consumption in relation to childhood cancer."
20. Ibid.
21. Peters, J., Preston-Martin, S., London S., etal. "Processed meats and risk of childhood leukemia (California, USA)"
22. Ibid. |
Michael Pollan
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 We did reduce our consumption of saturated fats, replacing them, as directed, with polyunsaturated fats and trans fats. meat consumption actually held steady, though we did, again as instructed, shift from red meat to white to reduce our saturated fat intake. Basically what we did was heap a bunch more carbs onto our plate, obscuring but by no means replacing the expanding chunk of (now skinless white) animal protein still sitting there in the middle.
How did that happen? |
Bill Sardi
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| Cornell researchers say that limitation on meat consumption may do more to reduce the risk of osteoporosis than increasing calcium intake. Americans consume higher levels of dietary calcium than do Asians, but have higher rates of hip fracture than Asians. [Cornell University, News Release Nov. 6, 1996] While animal protein-rich diets have been associated with osteoporosis, it is the ratio of animal protein over vegetable consumption that is of concern, not necessarily the total amount of animal protein consumed. |
Ann M. Coulston and Carol J. Boushey
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 Rectal cancer risk, on the other hand, decreased with greater consumption of dairy products and increased with red or processed meat consumption and the FF FOKI genotype [235]. Among older people (>64 years), associations of BMI (positive association) and Prudent diet (inverse association) were stronger among those without an e3 apolipoprotein E (apoE) [236, 237]. |
Andreas Moritz
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 Since meat consumption rose sharply in that decade, the "within the norm" level was adjusted to 7.5 mg percent This adjustment, however, does not make uric acid any less harmful to the body. Stones formed from excessive uric acid concentrations of 4 mg percent and higher (also see "Bladder stones" in Figure 12b) can lead to urinary obstruction, kidney infection, and, eventually, kidney failure.
As kidney cells become increasingly deprived of vital nutrients, including oxygen, malignant tumors mav develop. |
Ann M. Coulston and Carol J. Boushey
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| The dietary guidance that recommends a reduction in SFA and cholesterol has been interpreted by some to restrict red meat consumption. Several studies, however, have been conducted to evaluate the effect of blood cholesterol-lowering diets containing lean red meat on lipids and lipoproteins. In three randomized controlled trials [287-289] conducted with hypercholesterolemic subjects, lean red meat, fish or lean poultry elicited similar effects on TC, LDL-C, and TG or HDL-C (Table 3). |
| Meat consumption and its associations with other diet and health factors in young adults: The CARDIA study. Am. J. Clin. Nutr. 54, 930-935.
114. Snowdon, D. A., and Phillips, R. L. (1985). Does a vegetarian diet reduce the occurrence of diabetes? Am. J. Public Health 75, 507-512.
115. Spencer, E. A., Appleby, P. N., Davey, G. K., and Key, T. J. (2003). Diet and body mass index in 38,000 EPIC-Oxford meat-eaters, fish-eaters, vegetarians and vegans. Int. J. Obes. Relat. Metab. Disord. 21, 728-734.
116. Thorogood, M., Mann, J., Appleby, P., and McPherson, K. (1994). |
Joseph E. Mario
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 America leads the industrialized world in per capita meat consumption, and ranks 27th place in life expectancy. Meat consumption's by-product ammonia is highly carcinogenic, can trigger cancer development; high Protein breaks down the pancreas, lowers resistance to cancers, contributes to diabetes and/or hypoglycemia.
In 1994 Alfred G. Gilman at the Univ. |
Dr. Sharon Moalem
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 Some epidemiologists think there's a correlation between raw meat consumption and T. gondii infection rates, which might somewhat explain the high level of French infection; tartare is a French word, after all.)
None of which explains how T. gondii gets back into a cat. Well, that's where the story gets interesting. T. gondii is a master little host manipulator—of mice and rats. When a mouse (or a rat) eats infected cat droppings, the parasite behaves in the usual manner, moving into the mouse's muscle and brain cells. |
Ron Garner
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 Agricultural animals raised for meat consumption are injected with estrogen-like hormones to increase fat content. These synthetic hormones remain in the meat when it is consumed. Even though they may be in small amounts, it takes very little to upset the delicate hormone balance in the body. Other food products such as those made from soy contain phytoestrogens, naturally occurring estrogens that are reported to be at much higher levels than those found in meat products. |
Ann M. Coulston and Carol J. Boushey
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| Point estimates of red meat consumption from that study also suggested a nonsignificant direct association with risk for breast cancer in these men (OR 1.8, 95% CI 0.6, 4.9, for 7+ servings per week versus <1 serving/week) [56].
Fewer studies in which tissue concentrations of carotenoids (a marker of vegetable and fruit intake) have been quantified and analyzed in relation to risk for breast cancer have been reported. These have often (but not always) suggested a protective effect of higher concentrations of these compounds, indicative of a diet high in vegetables and fruit [121-125]. |
Bottom Line Health
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| But when the researchers adjusted the figures to take into account other risk factors—such as multivitamin use, folate intake, red meat consumption and milk and alcohol intake—they found that there was no relationship between dietary fiber intake and colon cancer risk.
PROBLEMS WITH PREVIOUS STUDIES
"In general, most previous studies have been inconsistent," says Yikyung Park, who led the study while at the Harvard School of Public Health and who is now a visiting fellow at the National Cancer Institute.
Dr. John A. |
Richard Beliveau, Ph.D. and Denis Gingras, Ph.D.
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 We should also remember that countries where wine consumption has been linked to lower mortality rates, particularly Mediterranean countries, are characterized by a diet rich in fruits and vegetables, legumes and nuts, that uses olive oil as its principal source of fats and in which meat consumption is moderate. It is therefore possible, and even very likely, that the health benefits associated with red wine are greatest when its moderate consumption becomes a part of diet. |
| Up until now, the great majority of studies on the effect of alcohol on the development of cancer have been carried out
We should remember that countries where wine consumption lias been linked to lower mortali particularly Mediterranean are characterized by a di fruits and vegetables, leg nuts, that use olive oil principal source of fats anc meat consumption is md rich in es and their lerate. without distinguishing between the types of alcohol consumed, which might explain why these studies generally conclude that alcohol consumption is a risk factor for cancer. |
| A good way of decreasing meat consumption lies in reconsidering the place it occupies in daily meals. Meat does not necessarily need to be front and centre in a dish or a meal for us to enjoy its taste: North African couscous and various sauteed Asian stir-fries are delicious examples of meat used as accompaniment.
4. Avoid foods containing potentially cancer-causing substances
Smoked meats and other foods containing preservatives such as nitrites (bacon, sausages, prepared delicatessen meats, ham . . . |
by Michael Murray, N.D. and Joseph Pizzorno, N.D.
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| Since meat production is an inefficient use of natural resources compared to high-protein crops, in a world where an estimated one in every six people goes hungry each day, the politics of meat consumption are increasingly heated. Currently, in the United States alone approximately 70 percent of the grain grown goes to feed livestock and poultry. Each kilo of meat represents several kilos of grain, either corn or wheat, that could be consumed directly by humans. |
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